I knew when I went on this elimination diet that I was going to have to come up with some good alternatives for that something sweet that I love to have at night. These date bars were just that. It’s funny that up until about a year ago I have never even tasted a date and now I buy them in bulk and use them almost daily. They are nature’s candy and just perfect.

These bars are sweet, but have no added sugar and they have a slightly salty crunchy top and bottom with a soft chewy center. You can store them in the refrigerator or the freezer but I prefer the freezer, they are more firm that way. I love grabbing one for a quick breakfast or snack. It is so important for me to have some healthy options around for when a craving hits so that I won’t open the pantry and eat all the chocolate. 🙂 No seriously, it has happened!

If you are looking for a healthy dessert that does not contain gluten, dairy, soy, sugar, or eggs and only takes about 10 minutes to make then do your self a favor and make these today!

I love summertime and the abundance of fresh blackberries and blueberries! My freezer is now stocked up with frozen berries but I kept some out so I could make a cobbler. I have been craving one like crazy and I knew I wanted to make it dairy free. This recipe has zero dairy and zero refined sugar. The breading on top of the cobbler is absolutely delicious and the berries offer the perfect sweetness! Enjoy!!

Dairy Free Berry Cobbler

2015-06-19 13:40:44

Serves 8

A delicious summer time treat using blackberries and blueberries! Dairy free and No refined sugar!

To make the filling, in a bowl, gently toss the berries with the sugar, flour, lemon zest and salt until blended. Pour into the prepared baking dish.

To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, coconut milk, coconut oil and vanilla until well blended. Pour the egg mixture into the flour mixture and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.

Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature.

Notes

Great by itself or topped with dairy free ice cream or coconut whipped cream!

After the holidays and one too many delicious desserts Jim and I decided that we needed to give up refined sugars for a little while. We just felt like our bodies needed a little break from sugar. We decided that we didn’t want to give up all sugar and were okay with using honey or maple syrup in moderation. I was browsing around Pinterest and stumbled on these. The ingredients sounded great. White Whole Wheat flour, no refined sugar, and carrots! I’ll let you in on a little secret here….I’m one of those few people that has never tried carrot cake. I know crazy right?! I decided to give these muffins a try and I’m so glad I did because they are delicious. Moist, full of flavor from the spices, and even a little crunch from the carrots. These are perfect for a quick breakfast, snack, or a great addition to your child’s lunch box!

I know, I know it’s not November anymore and everyone has probably moved on to Gingerbread and Peppermint…..but if you still have a can of pumpkin hanging out in your pantry then you are going to want to make this bread! First off let me say that I have made many different versions of pumpkin bread and I have several favorites…. but this has moved up to the #1 position! Actually it is my entire family’s favorite! I have made it a ridiculously embarrassing number of times over the last few weeks. In fact, after I finish writing this I’m going to see if there’s any left…. need my choco-pumpkin fix. Please don’t judge me 🙂

The thing about this pumpkin bread is that it really doesn’t taste anything like pumpkin. If pumpkin wasn’t in the name you wouldn’t know it had any in it. It is basically an amazing Chocolately Bread and the pumpkin just gives the right amount of moistness to this bread. Seriously guys, trust me and go make this right now!

This bread is basically a chocolate lovers dream come true. It’s breakfast, a snack, dessert all rolled in to one lovely package! And honestly the ingredient list is not too bad…so you can actually feel good about eating it!

Chocolate Chocolate Chip Pumpkin Bread

2014-12-15 01:32:33

The moistest, chocolaty-est, and most delicious pumpkin bread that I've ever made. This Chocolate Chip Pumpkin Bread is my family's new favorite.